{"id":750,"date":"2018-12-11T09:49:56","date_gmt":"2018-12-11T09:49:56","guid":{"rendered":"https:\/\/foodfoodeateat.co.uk\/?p=750"},"modified":"2018-12-11T09:49:56","modified_gmt":"2018-12-11T09:49:56","slug":"courgetti-with-baked-ricotta","status":"publish","type":"post","link":"https:\/\/foodfoodeateat.co.uk\/?p=750","title":{"rendered":"Courgetti with Baked Ricotta"},"content":{"rendered":"<p><!--kg-card-begin: markdown--><\/p>\n<p>Second go for this one. Nice and fresh again. Making the courgetti yourself turns this into a slightly laborious task though.<\/p>\n<p>A few changes, mostly for the better, one for the worse.<\/p>\n<p>Due to simultaneous Christmas caking, the ricotta was baked at a significantly lower temperature than would be preferred, 140 as opposed to 200, and suffered for it. A more generous helping of honey is also greatly beneficial.<\/p>\n<p>On the bright side, the sliced lemon cooked quickly as described last time didn&#8217;t quite work for me, remaining too astringent. Cooking then low, slow, covered by baking paper pushed up against the slices as well as a pan lid over 20 or 30 minutes until sticky was much better. Although Lisa still wasn&#8217;t sure.<\/p>\n<p>The pesto was made up of almond, thai basil and a little tarragon. You have to be careful with the tarragon, it is powerful. But this culminating was delicious and quite different.<\/p>\n<p>The main improvement was the cooking of the courgetti, the quick blanching of which left it feeling limp and cold before long. Here I combined the pesto with the courgetti in a pan, being careful not to jostle too much and turn it into mush. No oil as there&#8217;s enough in the pesto.<\/p>\n<p><img decoding=\"async\" src=\"\/content\/images\/2018\/12\/20181207_192431.jpg\" alt=\"\"><\/p>\n<p><strong>From<\/strong> Anna Jones &#8211; a modern way to cook, pg. Xxx<\/p>\n<p><!--kg-card-end: markdown--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Second go for this one. Nice and fresh again. Making the courgetti yourself turns this into a slightly laborious task though. A few changes, mostly for the better, one for the worse. Due to simultaneous Christmas caking, the ricotta was baked at a significantly lower temperature than would be preferred, 140 as opposed to 200,&#8230;<\/p>\n","protected":false},"author":1,"featured_media":740,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[91,83,44,94,21],"class_list":["post-750","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-a-modern-way-to-cook","tag-anna-jones","tag-courgette","tag-pesto","tag-vegetarian"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/750","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=750"}],"version-history":[{"count":0,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/750\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/media\/740"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=750"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=750"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=750"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}